Open AccessDevelopment and optimization of flaked breakfast cereal processing parameters and formulation, incorporated with banana pulp and peel, using response surface methodology
Author(s) -
H.X. Tay,
Kuan Chen,
Gao Chong
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(2).486
Subject(s) - pulp (tooth) , food science , response surface methodology , aroma , mouthfeel , significant difference , mathematics , banana peel , chemistry , raw material , pulp and paper industry , engineering , dentistry , chromatography , medicine , statistics , organic chemistry
Breakfast cereal plays an important role in a balanced diet. In Malaysia, tons of highlynutritious banana peels, overripe, oversupplied and rejected bananas end up in food waste,as a result of high production and consumption of banana. Thus, this study aimed toproduce flaked breakfast cereal with banana pulp, banana peel and cornmeal through oven-baking. Baking temperature, baking time and volume of banana pulp and peel mixturewere optimized by using response surface methodology (RSM) to achieve desiredfracturability and yellowness. Through this study, fracturability (R2= 0.98, P≤0.05) andyellowness (R2= 0.99, P≤0.05) were found to be significantly related to the processingparameters and formulation of the flakes. The optimum processing parameters andformula obtained from this study were the baking temperature of 129.5°C, baking time of15 mins and volume of banana pulp and peel mixture of 140 g. Besides, a sensoryevaluation was conducted and compared among the optimized flakes and commercial cornflakes. Based on the results, there was a significant difference (P≤0.05) in aroma,appearance and taste but no significant difference (P>0.05) in mouthfeel and overallacceptability between both types of flakes. It was recommended that the shelf-life study ofthe optimized flakes could be done for future study.